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Bajra Vegetable Kichdi

Bajra in Hindi or Kambu in Tamil or Pearl Millet in English is one of the oldest form of millet. It's more prevalent in south and north of India.
Bajra is gluten free millet and rich in vitamins, minerals and amino acids. Hence, good for people who suffer from Celiac diseases.

• Very good for people suffering from constipation and ulcers as its rich in fiber hence, digestible. 
• Rich in protein and acts as a great source of energy. 
• Helps in lowering cholesterol levels as it has phytic acids ans niacin in it. 
• It also has minerals like Phosphorus and Zinc. 
• Helps in bringing down the risk of cancer. 
• High in fiber hence feeling full in stomach for prolonged period, so good for those who want to reduce weight.
• Also good for those who suffer from diabetes, helps glucose level normal.
• There are 2-3 colours of Bajra. I happened to get the light grey ones. You get even in maroon red form.
• Note: When taking first time have it in the morning check whether it suits you then proceed. It is said that it is not allergic but, a check is always better :))
• If you are thru its the best millet you have found out of the block. Can generally be seen this millet kept as offerings to Lord Ganesha during Ganesh Chaturthi in South India.

Serves 6

Ingredients:

• Bajra/Kambu/Pearl Millet - 150gms

• Moong dhal/Pithamparupu - 50gms
• Carrot - 1
• Tomato - 2
• Onion - 2
• French beans - 4-5
• Potato - 1 big
• Green chilly - 3
• Ginger - 1 inch
• Curry leaves - 2 arc
• Green coriander leaves as preferred
• Turmeric powder - 1/2tbs
• Red chilly powder - 1tbs
• Salt - 1 and 1/2tbs
• Sugar - 1/2tbs
• Sambhar powder - 1/2tbs (optional)
• Water - 1 ltr (inclusive of soaking)
• Oil - 2tbs
• Mustard seeds - 1tbs
• Asafatida - 1/2tbs

Method/Vidhiee:
1. Wash the Bajra well remove the impurities.

2. Soak them for 15mins in water.
3. Meanwhile wash and finely chop potatoes, carrots, french beans,onions, tomatoes, green chillies and ginger.
4. In a pressure cooker add oil. heat well add asafatida and mustard seeds splutter them.
5. Add curry leaves and temper them.
6. add onion, green chilly and ginger and saute for 1min till they become soft.
7. Add tomato and chopped vegetables. Saute well and add turmeric and red chilly powder.
8. Add salt ,sambhar powder, sugar and mix well.
9. Lower the flame. Add bajra and moong dhal to the vegies.
10. Mix them well.
11. Add 4 cups of water ratio is 1cup bajra & moong : 2 cups of water.
12. Raise the flame and close it.
13. Give 5-6 whistles in the pressure cooker.
14. Once the pressure is gone open the lid and mash the bajra well.
15. Again add some water mix well and keep for to whistles.
16. Once its done. Wait for the pressure to release. Mash well and serve after garnishing with coriander.

 Serve hot with curd and pickle.
One serving fills up the stomach.

Mango Sweet Pancake

It it so happened that one of aunt has 2-3 mango trees at her place of different varieties. One of them variety was Chandrika a mango variety. OMG it smells awesome. Its a variety we can't cut them have we have to squeeze and drink the pulp. Having 10 mangoes made me lustrous to venture out on to a new dish. May be its a premature dish but, innovations are made to build it up on ;)

Serves 6
Ingredients:
Chandrika ripped mango/ Any juicy mango with more pulp - 6-7
Atta/Godumai mav/Wheat flour - 200gms
Rice flour/Chawal ka atta/Arici mav - 100gms
Sugar/Jaggery - If the mango is bit tangy. It dint add any sugar content as my mangoes were high on sweet.
Water - 100ml
Salt - 1/2tbs
Elaichi powder - If you are allergic to mango smell add some to the batter
Ghee - 20gms
Oil - 5tbs
Baking soda - 1tbs

Method/Vidhiee:
1. Remove the skin of the mango and squeeze the pulp on to a bowl.
2. I know its bit messy job but, guess what end result is a treat so go on :)
3. Beat them add salt and baking soda. I have not added any artificial colours to the batter as the mango colour itself is good.
4. Mix them well and add wheat flour, rice flour.
5. Avoid lumps hence, beat them well. Add water as and when required.
6. Make as a dosa batter.

7. Heat a pan add some oil. Once its hot pour one portion of batter using a hallow laddle.
8. Make it thick. Cook it in low flame add 1/2tbs of ghee to each pancake.

9. Shallow fry them. Turn gently to another side when one side turns brown.
10. It would not come in a perfect pancake as the pulp makes it soft.
11. Hence, handle gently.
Serve hot topping with honey on top. Do not serve when the heat is gone.